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Home » Dinner Recipes » Shrimp and Kimchi Stir Fry

Shrimp and Kimchi Stir Fry

Published: Feb 2, 2019 · Modified: May 13, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

This shrimp and kimchi stir fry couldn’t be an easier dinner to get on the table, marinate the shrimp for 10 minutes in gochujang, fish sauce, garlic and soy sauce. 

Closeup of shrimp and kimchi stir fry over brown rice with green onions.

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15 minutes minutes 6 Comments

I love a good stir fry. But here’s the thing, I was always afraid of cooking over super high heat because I a) didn’t want to overcook anything and b) didn’t want to burn anything.

In order to make a good stir fry, you really need to embrace high heat cooking. I like using fast cooking ingredients like shrimp because I know the chances of burning or overcooking it are slim. It’s also important to choose the right kind of oil for stir frying–don’t use an extra virgin olive oil or sesame oil here!

What kind of oil should I use for a stir fry?

Use an oil with a high smoke point to avoid it burning and ruining the flavours of a dish. Opt for safflower oil, peanut oil or vegetable/canola oil for stir frying.

Shrimp marinated in gochujang, fish sauce, garlic and soy sauce stir frying in a skillet.

For this recipe, I was inspired by Korean flavours. Gochujang (Korean pepper paste) and kimchi are two ingredients that I have in my kitchen at all times–I love making Korean-inspired wings.

In this recipe, the shrimp gets a quick 15 minute marinade in a combination of gochujang, fish sauce, soy sauce and garlic. Fish only needs a short amount of time to marinate. The shrimp will cook in just two minutes in the hot pan. The key is to keep the shrimp moving at all times. 

The other secret to making a delicious stir fry is to not crowd the pan. It’s the same with sauteing ingredients–if you crowd the pan, your ingredients will end up steaming rather than stir frying, which is literally the opposite of what we want when we’re making a stir fry!

Raw marinated shrimp stir frying in a hot pan.

Finally, with this cooking technique you need to keep everything moving in the pan. This will ensure it is evenly cooked and will stop any ingredients (in the case of this shrimp stir fry, we’re worried about the garlic) from burning.

I was inspired to make this recipe because I realized that I didn’t really have a ton of stir fry recipes on here yet it is such a simple and flavourful way to cook! I have a classic peanut chicken stir fry which is more like a curry, and also a light vegetarian stir fry with asparagus and tofu.

Shrimp and kimchi stir fry over a bed of brown rice with green onions.

In this recipe, kimchi is where most of the flavour comes in this recipe, but the key to using kimchi in any recipe is that you don’t actually want to cook it. Instead, you add it right near the end to simply warm it and add the flavour to the dish.

Closeup of shrimp and kimchi stir fry over brown rice with green onions.

Shrimp and Kimchi Stir Fry

Author: Louisa Clements
4.63 from 16 votes
This shrimp and kimchi stir fry couldn't be an easier dinner to get on the table, marinate the shrimp for 10 minutes in gochujang, fish sauce, garlic and soy sauce. 
Pin Print
Prep: 12 minutes minutes
Cook: 3 minutes minutes
Total: 15 minutes minutes
Servings: 4 servings

Ingredients

  • 1 cup brown rice, cooked to package directions
  • 1 lb peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce, or Tamari for gluten free
  • 1 teaspoon gochujang
  • 1 teaspoon fish sauce
  • 1 tablespoon canola oil
  • ½ cup kimchi, chopped
  • 1 green onion, thinly sliced

Instructions

  • Cook brown rice according to package directions.
  • Combine garlic, soy sauce, gochujang and fish sauce in a medium bowl. Add shrimp, and marinate for 10 minutes.
  • Heat large frying pan or wok over high heat. Add canola oil, shrimp and shrimp marinade. Cook stirring shrimp constantly for two minutes until light pink and cooked. Add kimchi and cook another minute to warm and mix evenly.
  • Serve over brown rice with green onions.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, fish, gluten free, quick recipes
Nutrition Facts
Shrimp and Kimchi Stir Fry
Amount Per Serving
Calories 324 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1253mg54%
Potassium 228mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 1g1%
Protein 27g54%
Vitamin A 30IU1%
Vitamin C 6mg7%
Calcium 183mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give this shrimp and kimchi stir frying a try in the comments below. 

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4.63 from 16 votes (13 ratings without comment)

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Comments

  1. Chels

    May 19, 2023 at 11:44 am

    I used this as inspiration for another dish and it was delicious! Didn't have fish sauce, but sautéed the shrimp the same way with ginger, a dash of coconut aminos maybe a cup and a half of kimchi and served it with more liquid. After cooking the brown rice (instapot high pressure 15 mins natural release of pressure, 1:1.2- rice to water ratio) I added a pinch of salt and sesame oil and mixed it. Served the shrimp kimchi over the rice and an over easy egg. Took less than 1.5 hours with clean-up!! Absolutely delicious!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      August 13, 2023 at 11:13 am

      Chels, I am so glad that you found this inspiring! So glad you enjoyed!
      Reply
  2. Kevin

    April 03, 2019 at 11:25 am

    I had to re-read the ingredients twice before I figured out what the "dish sauce" was. :)
    ★★★★★

    5 stars

    Reply
    • Lou

      April 10, 2019 at 5:59 pm

      Oops, thanks for pointing that out Kevin! I hope you enjoyed the recipe! :)
      Reply
  3. E

    March 17, 2019 at 8:47 pm

    I’ve made this dish twice now. It’s delicious and very fast and easy to put together. A real winner.
    ★★★★★

    5 stars

    Reply
    • Lou

      April 10, 2019 at 6:01 pm

      I'm thrilled that you like this recipe! Thanks for letting me know! :)
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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